Pulp was a dream hatched when Forrester and Smith were waitressing together in a New York City restaurant. Serving local produce and using organic ingredients was the foundation of the concept; making juices and smoothies to complement the vegetarian fare was the next step.

“I’ve been involved with the local healthy food movement for a long time,” says Smith. “Pulp allows us to do work in the world that is meaningful to us. Our customers, already becoming regulars, are amazingly positive and affirmative. That makes us so happy to be here, doing the work we are doing.”